72% Hydration Einkorn Flour

Is 72% hydration right for Einkorn Flour?

Einkorn Flour's workable hydration range is 55–65%. Its absorption multiplier is 0.88× bread flour. 72% is above Einkorn Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 65%, or blend Einkorn Flour (40–60%) with bread flour for structural support.

Absorption math for Einkorn Flour at 72%

A recipe written for bread flour at 72% hydration, when substituted with 100% Einkorn Flour, becomes 63% effective hydration (because Einkorn Flour absorbs 12% less water). NO autolyse (gluten breaks down). Mix everything at once. Minimal folding (1-2 gentle folds). Shorter bulk (30-40% less time vs bread flour). Shape wet hands, handle minimally. Expect a slightly dense, tender crumb — not open or airy.

Technique at 72% hydration

Dough requires strong gluten development (3-4 stretch-and-folds or coil folds). Shaping benefits from cold retard. Handle with wet hands or flour-dusted bench scraper.

Worked water math for a 500 g batch

Add your levain on top of these weights; the calculator below subtracts the flour and water it already contributes so the bench numbers land at 72% exactly.

What Einkorn Flour gives you at 72%

At 72% hydration you can expect an open, custardy crumb with irregular holes and good chew. A slack, sticky dough: work with wet hands, use coil folds rather than aggressive stretches, give a full bench rest after pre-shaping, and shape decisively — hesitation lets it spread.

Einkorn Flour at 72% — FAQ

Calculator pre-set to 72%

Weights below assume 100% Einkorn Flour. For blends, use the main calculator on a recipe page.